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정진일,민승식,노미정,박유신,남궁석 한국법과학회 2002 한국법과학회지 Vol.3 No.1
As the use of preservatives in foods has been increased, the misuse and overuse of preservatives are occasionally occurred. As the variety of food has risen, it is necessary to establish the screening method to determine preservatives in various foods. In this study, benzoic acid, sorbic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, i-propyl p-hydroxybenzoate, n-butyl p-hydroxybenzoate were analyzed by TLC and HPLC. In order to determine the recoveries from food, these preservatives were spiked into foods. As a result, solvent systems of 8:2:0.45:0.05 and 12:2:0.45:0.05 of pentane:acetic acid:chloroform:ethanol were appropriate for TLC analysis of preservatives. All preservatives were well resolved with solvent system of 2% ammonium acetate in 2.5% acetic acid:methanol (90/10~10/90) by HPLC. Direct extraction of preservatives from food proved to be more proper than distillation and extraction method. The recoveries by direct extraction method showed 93.7~104.6% of preservatives studied.